Weibiao Zhou

Department of Food Science and Technology
National University of Singapore

Singapore

Food Processing and the Hidden Role of Water

Fanghui Fan

School of Chemistry and Environmental Engineering
Shenzhen University, Guangdong

China

Food Processing and the Hidden Role of Water

Dr. Jin-Kyu Rhee

Department of Food Science and Biotechnology
Ewha Womans University

Korea

Challenges for Promoting Food Globalization and Sustainability

Lijing Ke

School of Food Science and Nutrition
University of Leeds

UK

Challenges for Promoting Food Globalization and Sustainability

Dr. Takashi Kuriki

President
Glico Nutrition Co., Ltd.

Japan

Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes

Dr. Cheng Li

School of Life Sciences
The Chinese University of Hong Kong

Hong Kong, China

Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes

Dr. Qunyu Gao

School of Food Science and Engineering
South China University of Technology

China

Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes

Dr. Seon-Min Oh

Korea Food Research Institute

Korea

Glycoscience and Glycotechnologies – Starch, Starch Sugars, and Key Enzymes

Prof. Dr. Ing. Alexander Mathys

ETH Zürich, Singapore ETH Center
Bezos Centre for Sustainable Protein at the National University of Singapore

Sustainably designing food processing platforms for improved nutritional metrics and product functionality

Prof. Dr. Shao Quan Liu

National University of Singapore Suzhou Research Institute
Bezos Centre for Sustainable Protein

China / Singapore

Hybrid protein matrices from fungi and microalgae: structuring strategies and functionality

Prof. Dr. Jack Yang

Wageningen University & Research

Designing protein ingredients: from extraction to functionality

Dr. Byron Perez

ETH Zürich, Singapore ETH Center
Bezos Centre for Sustainable Protein at the National University of Singapore

Singapore

Microalgae protein production and extraction: pulsed electric fields for efficient and scalable processing

Amy McMackin

Doctoral Candidate
ETH Zürich

Green refining of protein sources using deep eutectic solvents: opportunities for novel protein ingredients

Dr. Junshi Chen

Distinguished Lecturer

Member of the Chinese Academy of Engineering
Chief Adviser to CFSA, IAFoST Fellow, and Honorary Head of CIFST

Dr. Aman Wirakartakusumah

Lifetime Achievement Award Winner

Immediate Past President of IUFoST and IAFoST
Former Indonesian Ambassador to UNESCO
Member of the Indonesian Academy of Sciences

Prof. Ts. Dr. Goh Bey Hing

Head of Sunway Biofunctional Molecules Discovery Centre and Professor at Sunway University

Malaysia

Functional lipids and bioactive components in emerging food applications

Dr. Robert Basker

Chief Executive Officer, Global Specialty Ingredients Malaysia Sdn Bhd

Malaysia

Advanced lipid delivery systems for functional and health-oriented food

Yang Tao

University of Maryland

Active Laser Precision 3D Imaging Robotics for Accurate Packaging and Operations

Peter Pressman

University of Maine

Artificial Intelligence (AI) in Nutrition Assessment and Clinical Support

From Functional Foods to Clinical Nutrition: Advances for Healthy Aging

Nitin Nitin

University of California, Davis

AI enabled microbial detection

Dachuan Zhang

Department of Food Science and Technology, Faculty of Science, National University of Singapore

Singapore

Domain knowledge, just evaluation, and robust data standards are required to advance AI in food science

Aberham Hailu Feyissa

Food production Engineering, National Food Institute, Technical University of Denmark

Denmark

Hybrid Multiphysics Modelling for Smart Baking Systems

Prof. Olusola Bandele Oyewole

Secretary-General of the Association of African Universities (AAU)

Dra. Sara Esther Valdés Martínez, PhD.

Food Innovation Under Regulation: Pathways to Health and Sustainability

Suzana Caetano da Silva Lannes, PhD.

Food Innovation Under Regulation: Pathways to Health and Sustainability

Alejandra Medrano, PhD.

Food Innovation Under Regulation: Pathways to Health and Sustainability

Carlos Wanderlei Piler Carvalho, PhD.

Food Innovation Under Regulation: Pathways to Health and Sustainability

Susana Socolovsky, PhD.

Food Innovation Under Regulation: Pathways to Health and Sustainability

Maria Leonora Lotis dL. Francisco

Department of Food Science and Nutrition
College of Home Economics
University of the Philippines
Diliman

Philippines

Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems

Adewale Olusegun Obadina

Project Officer
Quality Assurance and Accreditation
Association of African Universities (AAU)
Accra

Ghana

Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems

Phil Bremer

Department of Food Science
University of Otago
Dunedin

New Zealand

Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems

Cristina L.M. Silva

Faculty of Biotecnology
Universidade Católica Portuguesa
Porto

Portugal

Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems

Jason Wan

Associate Director
Institute for Food Safety and Health (IFSH)
Director
Food Safety Preventive Controls Alliance (FSPCA)

United States

Educating the Future Food Workforce: Competencies, Curriculum and Innovation for Sustainable Food Systems

Min Zhang

State Key Laboratory of Food Science and Technology
Jiangnan University
Wuxi

China

Innovative Ingredients and Processing: Showcasing next-generation food manufacturing technologies

Lingyun Chen

Canada Research Chair in Plant Protein Structure Function and Nutraceutical Delivery
Department of Agricultural
Food & Nutritional Science
University of Alberta Edmonton
Alberta

Canada

Innovative Ingredients and Processing: Showcasing next-generation food manufacturing technologies

Karin Schroen

Wageningen University

ISFANS: Nanotechnology in food processes

Hyun Jin Park

Korea University

ISFANS: Nanotechnology in food processes

Henry Chinonso Nwogba

Graduate School of Science & Technology
University of Tsukuba

ISFANS: Nanotechnology in food processes

Yasmeen Mamu

Advanced Food Processing Research Laboratory
Department of Food Engineering
Faculty of Engineering
King Mongkut’s University of Technology Thonburi

ISFANS: Nanotechnology in food processes

Ali Badarneh

Chief of the Food Security and Food Systems Division
UNIDO

Janet Collins, PhD, RD

JEC Regulatory Strategies Consultants

United States

From Functional Foods to Clinical Nutrition: Advances for Healthy Aging

Pingfan Rao, PhD

Fuzhou University

China

From Functional Foods to Clinical Nutrition: Advances for Healthy Aging

Roger Clemens, DrPH

University of Southern California

United States

From Functional Foods to Clinical Nutrition: Advances for Healthy Aging

Zicheng Wang

Lumoscience Publishing

China

From Functional Foods to Clinical Nutrition: Advances for Healthy Aging

Erich Windhab

Swiss Federal Institute of Technology Zürich (ETH)
Chair
Food Technology Platform of Swiss Academy of Technical Sciences (SATW)

Switzerland

Rethinking Ultra-Processed Food

Barbara Schneeman

University of California
Davis (Emeritus)

USA

Rethinking Ultra-Processed Food

Hongda Chen

USDA National Institute of Food and Agriculture (retired)

USA

Rethinking Ultra-Processed Food

Assoc. Prof. Siree Chaiseri

Kasetsart University

Thailand

Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food

Prof. Dr. Ir. Giyatmi, M.Si

President, Indonesian Association of Food Technologists (PATPI)

Indonesia

Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food

Assoc. Prof. Dr Adi Md Sikin

President, Malaysia Institute of Food Technology (MIFT)

Malaysia

Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food

Saint Yi Htet

Global Food Safety Institute

Myanmar

Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food

Richard Khaw

President FIFSTA

Singapore

Science, Safety, and Claims: ASEAN Harmonisation for the Future of Food